Directions
Preheat oven to 375 degrees F. Spray a baking tray with nonstick spray.
Mix together the flour, baking powder, and salt. Set aside. Whisk the buttermilk and egg. Set aside as well.
Mix together the zucchini, Asiago cheese, sun-dried tomatoes, and rosemary. Make sure mixture is well combined.
With a pastry blender or knife, cut in the chilled whipped butter into the flour mixture. Make sure all the butter pieces are small and no big chucks remain.
Fold in the zucchini mixture into the flour mixture until everything is coated evenly with the flour. Fold in the buttermilk/egg mixture. Make sure not to over mix to ensure the scone is nice and flaky.
On a clean surface that is dusted with flour, knead the scone mixture with your hands about 3-4 times. Make sure to add more flour if the mixture feels too wet (I added about a couple tbsps as I was kneading).
Place on your baking tray and make as even as a circle as possible. The circle should be about 10-12 inches in diameter. Cut the circle into 8 pieces making sure to cut all the way through. Brush the top with egg white to create a nice golden color in the oven.
Bake for 22-25 minutes, enjoy with some butter or honey!
Ingredients
Serving Size 8 scones
Servings 1
- Amount Per Serving
- Calories 186
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 18mg6%
- Sodium 479mg20%
- Potassium 205mg6%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375 degrees F. Spray a baking tray with nonstick spray.
Mix together the flour, baking powder, and salt. Set aside. Whisk the buttermilk and egg. Set aside as well.
Mix together the zucchini, Asiago cheese, sun-dried tomatoes, and rosemary. Make sure mixture is well combined.
With a pastry blender or knife, cut in the chilled whipped butter into the flour mixture. Make sure all the butter pieces are small and no big chucks remain.
Fold in the zucchini mixture into the flour mixture until everything is coated evenly with the flour. Fold in the buttermilk/egg mixture. Make sure not to over mix to ensure the scone is nice and flaky.
On a clean surface that is dusted with flour, knead the scone mixture with your hands about 3-4 times. Make sure to add more flour if the mixture feels too wet (I added about a couple tbsps as I was kneading).
Place on your baking tray and make as even as a circle as possible. The circle should be about 10-12 inches in diameter. Cut the circle into 8 pieces making sure to cut all the way through. Brush the top with egg white to create a nice golden color in the oven.
Bake for 22-25 minutes, enjoy with some butter or honey!